The Effect of Garlic (allium Sativum) on Lipid Profile in Rabbits

This study was conducted to investigate the cholesterol-lowering property of garlic (Allium Sativum) in whole blood of egg yolk induced hypercholesterolemia in rabbits. Forty rabbits of both sexes of 13.1 ± 28.4 weeks of age with average body weights of 1251.9 ± 512.2g were used for the experiment. The animals were divided into eight groups comprising control and seven experimental groups with 5 rabbits per group. The animals were acclimatized with grower’s mash for one week after which the control group was fed with grower’s mash and the seven experimental groups were fed with grower’s mash supplemented with 10% egg yolk, 20% egg yolk, 2% garlic, 4% garlic, 10% egg yolk + 2% garlic, 20% egg yolk + 2% garlic, and 20% egg yolk + 4% garlic respectively for five weeks. Animals were phlebotomized through prominent ear veins and blood samples (2 ml) were collected from rabbits in each group before and after the treatment (diet administration) to assay for total International Scientific Journal Journal of Medical and Biological Sciences http://bioscience.scientific-journal.com